I've never made butternut squash soup before so I was excited to try this recipe. Total new fav soup for me! Perfectly creamy without even using cream. Roasting the vegetables in a pan made the flavor so amazing. Bold but not overpowering. This made quite a big batch, but I have heard it freezes well and I love it so much I don't mind leftovers. :-)
Roasted Butternut Squash Soup
1 large butternut squash
1 sweet onion
3 garlic cloves, peeled or minced
2 cups vegetable(or chicken) broth (plus more for final step)
salt and pepper to taste
Slice squash in half and scoop out seeds. Place face down in a large pan. Peel and thickly slice onions. Add to pan. Same with garlic. Add vegetable broth. Bake on 375 for 45 mins to 1 hour or until the squash is soft. Cool slightly and scoop out flesh of squash. Discard the skin. Blend squash with roasted onions, garlic, and broth in small batches. Transfer to large pot. Add 2-4 more cups of vegetable broth depending on the consistency you want your soup. Salt and pepper to taste. Reheat gently and serve warm.
Ready to pop in the oven!
All roasted and ready to blend. At this point, the house smelled positively divine!
Total perfection paired with some greens and a wheat roll!